Makes 2 servings2 Skinless Chicken Breast (Be sure that the little fillet in the breast is there)
60g Unsalted Butter (Room temperature)2 Cloves of Garlic
15g Chopped ParsleyPinch of salt
40g All-Purpose Flour, or as needed2 Egg Yolk, or as needed for Egg Wash
70g Bread Crumbs, or as neededPinch of 5-Spice Powder or Chicken Stock Granules
Salt & Black Pepper for seasoning the BreadingVegetable Oil for Pan Frying
1. Prepare the garlic butter filling. Chopped garlic into minced season it with pinch of salt, and using your knife grinding it into a paste form. Mash the butter, parsley and garlic paste together with a fork. Leave it one side and prepare to fillet your chicken breast.
2. Take out the small fillet in the chicken breast, pound it carefully (with a cling film protecting it) so you might not tear the meat. Leave it aside.
3. Now start filleting the chicken breast opening up from the middle so that there is somewhat like a pouch in it to hold the garlic butter. Then after, put enough garlic butter in it. Covering it with the pounded fillet. It is like wrapped or roulade.
4. Prepare the standard breading, mixed the flour with 5 Spice Powder, seasoned with salt and black pepper.
5. Prepare to coat the chicken breast, make sure it is blot dry, dredge the breast in the flour, dip in egg wash and roll in bread crumbs. Repeat the process 1 more time. Be gentle with it.
6. After breading, put the chicken breast into the fridge to firm up the butter. Around 15 to 20 mins.
7. Prepare enough vegetable oil for pan frying (at least cover ½ to ¾ of the product). Heat up the oil. Work in batches if the pan cannot hold 2 chicken breast, add it into the hot oil and pan fry on the first side for around 2.5 minutes. Turn to the other side and cook till it is golden brown and crisp. (Do not keep turning the product)
8. Drain on absorbent paper towels and serve immediately.
* Note: I have cooked French fries in my dish but you can replace it with something more lighter; as the chicken kiev is fried and buttery dish. Mashed potatoes and/or Salad Greens are also suitable for it.